One-Pot Tortellini Soup

If you had a busy day and don’t want to spend too much time thinking about dinner, this one pot tortellini soup is the answer. Bold Italian flavors simmering away in a clear broth makes for a bowl that’s perfect for chilly nights.

Ingredients:

2 teaspoons olive oil

1 medium onion, chopped

3 garlic cloves, minced

1 1/2 teaspoons dried Italian seasoning

1/8 teaspoon crushed red pepper

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

1 (32-ounce) carton low-sodium vegetable or chicken broth

1 (14.5-ounce) can low-sodium diced tomatoes in juice

1 (9-ounce) package refrigerated whole-wheat cheese tortellini

2 cups baby spinach

Directions:

Heat the oil in a Dutch oven or soup pot over medium-high heat. Add the onions, garlic, Italian seasoning, pepper flakes, salt and pepper; sauté for 4 minutes, or until the onions are tender.

Stir in the broth and tomatoes. Bring mixture to a boil; add tortellini. Reduce heat and gently boil, stirring occasionally, for about 7 minutes, or until the tortellini are cooked. Stir in the spinach; cook for 30 seconds or until wilted. Remove from heat and serve immediately.

Nutrition Information:

Serves: 4 | Serving Size: 1 3/4 cup (360 grams)

Per serving: Calories: 202; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 17mg; Sodium: 434mg; Carbohydrate: 31g; Dietary Fiber: 5g; Sugar: 14g; Protein: 9g

Nutrition Bonus: Potassium: 1387mg; Iron: 13%; Vitamin A: 88%; Vitamin C: 187%; Calcium: 10%